Inspection Details

Chinese Chef 3029 S Campbell Ave Inspection Date: May 25 2012Inspection Type: InspectionNotes: Critical Violations: 3 Observed severely dented can being stored in dry storage room. Can was discarded at the time of inspection. Not properly cold holding a potentially hazardous food. The raw shell eggs were sitting out at room temperature reading 84°F when required to be held at 41°F or below. Eggs were discarded. Not properly documenting time when using "Time as a Control" for foods being held at room temperature on the cook line. The proper times were documented and issue discussed with management. (2x repeat) Inspection Date: Jan 31 2012Inspection Type: InspectionNotes: Critical Violations: 2 Employee observed failing to wash hands prior to performing food preparation after taking trash out to dumpster. Issue was reviewed with person-in-charge. Observed two tongs being stored unclean in the kitchen area. Tongs were properly cleaned and sanitized at the time of inspection. Inspection Date: Sep 19 2011Inspection Type: InspectionNotes: Critical Violations: 3 Employee observed failing to wash hands prior to putting on a new pair of gloves. Issue reviewed with management at the time of inspection. Not properly documenting time when using "Time as a Control" for the chicken, rice and egg rolls being held at the cook line. Proper documentation was implemented at the time of inspection. Can opener blade had excessive dried food debris when required to be cleaned within 4 hours of use with a potentially hazardous food. Can opener was cleaned at the time of inspection. Inspection Date: Jul 5 2011Inspection Type: InspectionNotes: Critical Violations: 0Inspection Date: Mar 22 2011Inspection Type: InspectionNotes: Critical Violations: 0Inspection Date: Nov 16 2010Inspection Type: InspectionNotes: Critical Violations: 1 Can opener blade had excessive dried food debris when required to be cleaned within 4 hours of use with a potentially hazardous foods. The can opener blade was properly cleaned and sanitized at the time of inspection. Back to Main